🍮 Crème caramel
Crème caramel is a baked custard of eggs, milk, sugar and vanilla set over a layer of caramel. When the chilled custard is turned out of its mould, the caramel becomes a thin amber sauce that pours over the top and pools around it. The texture is smooth and wobbly, lighter than custards made with cream.
Diets
Allergens
Contains (in a typical recipe):
What it is made of
Recipe
Ingredients
- 150 g sugar for the caramel
- 3 tbsp water
- 4 eggs
- 500 ml milk
- 70 g sugar for the custard
- 1 tsp vanilla extract
Method
- Heat 150 g sugar with the water until it turns amber, then quickly pour into 6 ramekins and swirl to coat the base.
- Heat the oven to 160 °C. Warm the milk with the vanilla.
- Whisk the eggs with 70 g sugar, then whisk in the warm milk and strain over the caramel.
- Bake in a water bath for 35–40 minutes until just set. Cool and chill for at least 4 hours.
- Run a knife around each ramekin and turn out onto a plate.
How to make it lighter
- Most of the sugar is in the caramel layer; making it thinner trims the dessert noticeably.
- Make it with semi-skimmed milk for a lighter custard that still sets well.
- Keep to one ramekin of about 130 g and add sliced orange or berries alongside.
History
Caramel custards have been made in Europe for centuries, and the dish is known by many names: flan in Spain and Latin America, pudim in Portugal and Brazil. It is now one of the most widely eaten desserts in the world.
Count it in one photo
Point your camera at the table — Me Nutrition recognises Crème caramel and every other dish, with calories and macros for each. Ate only half? Slide it.
Download on the App StoreSimilar dishes
Values are estimates per 100 g for a typical recipe; home and restaurant versions vary. Diets and allergens are worked out from the ingredients of a typical recipe — always check with whoever cooked the dish. Not medical advice. Nutrition data: Me Nutrition dish database v13. How we count →